Taffy Apple Salad
I talked yesterday about spending Sundays at my grandma’s when I was growing up. My grandma opened her house not just to her entire family, but to whoever was important to them, as well. Over the years, there were countless friends that graced her Sunday table, and holidays were no exception. Not long after I graduated from college, one of my mom’s best friends lost her husband. For a few years, she and her son would spend Thanksgiving with our family. Each year, she would bring this dessert salad as her contribution to the holiday meal. My grandma was the queen of ambrosia, and this was very similar, so I naturally loved it. It was one of those dishes that I always remembered, and I finally asked my mom if she could get the recipe from her friend.
As I mentioned, this reminded me a lot of my grandma’s classic ambrosia salad, with a few different variations. This dessert salad starts with marinating miniature marshmallows with crushed pineapple overnight. A basic custard mixture is made with pineapple juice and is also refrigerated overnight. The next day, the two are mixed together, along with fresh apples, peanuts and some Cool Whip to bring it all together. I love the crunch of the fresh apples, the salty peanuts, and of course the pineapple and marshmallows!
While ambrosias aren’t the fanciest of desserts, they are total dessert comfort food, and a great light dessert alternative after a heavy meal. This one in particular reminds me of how holidays are about coming together to celebrate family and friendships.
One year ago: DIY: Homemade Twinkies
Two years ago: Chocolate Chip Cookie & Oreo Fudge Brownie Bars
Three years ago: Thanksgiving Leftovers Casserole
Taffy Apple Salad
Ingredients
- 20 ounce (566.99 g) canned crushed pineapple
- 2 cups (150 g) miniature marshmallows
- ½ cup (100 g) granulated sugar
- 1 tablespoon all-purpose flour
- 4½ teaspoons (4.5 teaspoons) white vinegar
- 1 egg, lightly beaten
- 2 Granny Smith apples, diced
- 1½ cups (219 g) peanuts
- 8 ounce (226.8 g) Cool Whip
Instructions
- Drain the juice from the can of pineapples into a small saucepan; set aside.
- In a medium bowl, stir together the remaining crushed pineapple and the miniature marshmallows. Cover and refrigerate overnight.
- In the small saucepan with the pineapple juice, add the sugar, flour, vinegar and egg, and whisk together. Place the pan over medium heat and cooking, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170 degrees F on an instant-read thermometer. Strain the mixture through a fine-mesh sieve into a large bowl. Let cool to room temperature, then cover and refrigerate overnight.
- The next day, add the pineapple and marshmallow mixture to the custard, then stir in the chopped apples and peanuts. With a rubber spatula, fold in the Cool Whip until completely combined. Serve immediately or cover and refrigerate until serving. Leftovers can be kept in the refrigerator, covered, for up to 3 days.
Notes
Did you make this recipe?
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I’m asking this because I get asked this every year; is there a way to cut the recipe in half?
Can I substitute cornstarch for the flour to make it gluten free?
I made this for my daughter’s graduation party a few years ago and it’s been a favorite request frequently.   Everything I make off of the Brown-eyed Baker site is always a big hit.  Thank you so much for sharing your yummy receipes  with us!!Â
I have been making this recipe for over 20 years every Thanksgiving and Christmas.Â
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One time when I was rushed I added the cooked mixture ( while still warm ) to the apples  and marshmallows. It was even better! The warmth of it started to slightly melt the marshmallows. !!!Â
Been doing it that way ever since!Â
What would be the best way to cut the recipe in half? My dad, constantly, complains it makes to much and asks me to cut it in half.
I get asked by my grandmother to make it every year for Thanksgiving and Christmas. I just wish there was a way to cut it in half.
Please tell me how you make “the custard” in your recipe. Â The whole dessert sounds delicious, but I do not know
how to make a custard. Â Thank you. Â Your website and recipes are awsome!
Hi Colleen, There is not a custard in this recipe… ?
I had to check out your recipe and it’s very similar to the one I have. the only differences I see are the amount of vinegar and the amount of peanuts
i have a little one allergic to eggs can i omit this and what to do besides?
Hi Lorie, You essentially mix together a custard. Without the eggs, I’m not sure how it would work, but you could substitute store-bought vanilla pudding (maybe 1 to 2 cups) for that entire mixture, although the pudding will be a little thicker.
i made this recipe and brought it to my daughters for Thanksgiving,it was a big hit! We didn’t eat it as a desert,we put it on the plate right along with everything else and it was delish…..i will make it again for christmas and to make it a bit more festive i will add maraschino cherries..
Aw! I have the best memories of meals at your grandmas! Thanks!
I’ve never heard of anything like this before.. looks great!
My taffy apple salad recipe is a little different. It uses a little less vinegar, peeled apples, and spanish peanuts.
It looks Fantastic!
This looks great. Love old family favorites. Thanks for sharing :)
Hi
We don’t get cool whip in Saudi Arabia so what would be a suitable alternative please?
Tis recipe looks great!
You can use real whipped cream. It will be even more delicious.
Yes, about 2 to 3 cups of fresh whipped cream would be a perfect substitute. I personally would add a little sugar and vanilla extract to sweeten it up a bit.
Thanks, I shall be trying this
I love that there are candies and marshmellows popping up in salads. Yum! And granny smith are my favorite apples!
okay this is a good start :) add chopped up Snickers bars and you have kid nirvana :)
I can see how this would be kid nirvana. These sorts of nostalgic treats are always a winner, even when we know they are not the latest thing, or good for us. I don’t recall this one, so obviously it will need a test drive.
What a fun recipe! I love the spin on it and it’s way better than traditional ambrosia salad!! This recipe is a keeper!
Oh my, this looks so good! Green apples and marshmallows-how can I resist? Can’t wait to try it.